As we tend our home gardens, we all have a favorite plant or two that we are most excited to harvest. In the warm weather, one of my favorites is the shishito pepper. Shishito peppers are high in vitamin C and have vitamin A, fiber, and protein. Peppers are on the Environmental Working Group’s Dirty Dozen list, which means you should try to grow your own or purchase organic shishito peppers to avoid harmful chemicals.

Shishito peppers are fascinating, as about one in ten of the peppers is spicy! The kids have a lot of fun eating these when each one is full of suspense. These peppers are an incredible snack and the perfect appetizer. When you are preparing to make these make sure that you have a pan that is big enough for a single layer of peppers so that they get plenty of char on each one. 

Serves 2-4 people

Ingredients:
1 quart shishito peppers
1T avocado oil or olive oil
Pink Himalayan salt to taste
Squeeze of lemon

Method:
1. Heat the pan over high heat. Place the oil in the hot pan; then add the shishito peppers. Cook/toss until blistered all around, 2-3 minutes.
2. Season with salt to taste. Put on plate and add a squeeze of lemon at the last minute.

These are perfect when prepared simply, but if you want to spice up each one you can add your favorite spice mix. I hope you try these and love them! Your kids will be fighting over the last ones, no doubt!

Julianne Parkis is a Danbury mom, a chef trained at The Culinary Institute of America, and a certified nutrition consultant. For recipes and health tips, visit her website, homeawaycafe.com. You can email her at homeawaycafe@gmail.com.